In a double boiler over medium heat, put cheese and cream cheese.Cook, stirring constantly, until smooth. Add rest of ingredients, and heat, stirring constantly until thoroughly blended.If too thick, add more creamer.Continue stirring until smooth and hot. Put in a fondue pot, and keep hot.Serve with chunks of french bread on fondue forks.

Drain Tofu.Put in ziplock bag, and freeze for 24 hours.Thaw (in microwave or fridge), and gently press out water.Crumble Tofu into medium-size bits.Put all ingredients except Tofu into a saucepan.Bring to boil.Add Tofu.Turn heat down to medium simmer.Smmer for 30 minutes.Cool and store in the broth.Drain for use in recipes.

In a saucepan, bring the corn syrup and heavy cream to a boilover medium heat.Remove from the heat and add the chocolate chips and vanilla, stirring until the mixture is thick and smooth.Serve in a fondue pot or in a heatproof bowl on a warming tray,stirring occasionally.Always use caution when using a warming tray.

Chocolate fondue dippers can include chunks of cake and cookies,and/or fruit slices.Whole fresh strawberries and chunks of pineapple and banana areespecially good.

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Another type of Fondue is made by puttingsimmering vegetable broth in the Fondue pot,and dipping chunks of vegetables into thebroth, until barely cooked.

For tougher veggies, like carrots, parboilbefore putting out on platters.

After all the veggies have been Fondue-d,add cooked noodles to the broth, and serveeveryone a bowl of noodle soup!